You just took your homemade cake out of the oven and it’s cooling on the counter. Maybe this is your first time making a cake from scratch and you have family or friends you want to impress. I can help you with an easy to make frosting recipe that is extremely delicious and versatile.
This recipe is easy to follow and can be flavored in many different ways to customize the frosting to the flavor of your cake. You can substitute other flavored powdered creamers and substitute whipped cream for other flavored liquid creamers. There are also several different flavor concentrate options on the market that can be used in place of the vanilla extract in this recipe.
White Buttercream Frosting
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8 cups of icing sugar
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3/4 cup powdered coffee creamer
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1/2 teaspoon salt
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2 cups unsalted butter, softened
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1-1/2 cups Crisco shortening
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3/4 – 1 cup heavy whipping cream
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3 teaspoons of pure vanilla extract
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1/4 cup Creme Bouquet flavor (or flavor of your choice)
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In a KitchenAid or other heavy-duty mixer, combine all the dry ingredients. Blend for 2 minutes.
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Add the heavy whipping cream slowly, then the vanilla extract and Creme Bouquet flavors (or other flavoring). Gently add the softened butter and Crisco shortening. The mixture will be extremely thick at this point. You may want to cover your mixer with a towel.
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Increase the speed of the mixture to beat it a bit more, then decrease the speed. Add more heavy whipping cream a little at a time, then beat well for seven to ten minutes until desired consistency is reached.
variations:
Butterscotch Buttercream Buttercream – Skip the cream bouquet flavor. Melt and chill one 11 oz. packet of caramel chips and then add in step two after the butter and shortening. Continue with the rest of the instructions.
eggnog cream – Omit the cream flavor and replace the eggnog with liquid cream and continue with the rest of the instructions.
This is my favorite white buttercream frosting recipe. The more you beat it, the fluffier it gets. I stop after ten minutes so that it can be passed through a pastry bag.
This is my favorite white buttercream frosting recipe. The more you beat it, the fluffier it gets. I stop after ten minutes so that it can be passed through a pastry bag. I recommend using frosting tips 21 for piping edges, tip 352 for leaves, tip 233 for fur, and tip 104 for ruffles.
Check out the link for ideas for decorating cakes covered in buttercream. https://indd.adobe.com/view/365ace7c-6a96-482f-9fd5-75651c305438